Glucono delta-lactone (abbreviated GDL) or gluconolactone is a naturally occurring ingredient widely used as a coagulant in tofu processing, a leavening acid baking, a mild acidulant in cheese and meat products, and a sequestrant in some food applications. E575 is the European food additive number for it. It’s kosher, halal, vegan, and free of genetically modified organisms.
GDL dissolves quickly in water, the lactone ring opens up, and the higher ring slowly hydrolyzes to gluconic acid, leading to mild acidification. Also, there is a balance between D-gluconic acid (55–66%) and the delta and gamma lactones.
Coagulant in Tofu:
GDL is a multifunctional product that can be used as a coagulant in tofu, a leavening acid in baking (e.g. bread, cakes, and pastries), a controlled release acidulant and curing accelerator in processed meat and seafood, and a mild acidulant, chelating agent, and buffering agent in fish.
Baking powder made from Glucono delta-lactone and baking soda will be an excellent alternative to be used as a leavening agent in baked goods. GDL reverts to gluconic acid as it gets wet, which reacts with sodium bicarbonate to create carbon dioxide, which increases dough volume and causes the bread to rise.
Leavening acid in bakery
Baking powder formed from Glucono delta-lactone and baking soda would be an excellent alternative to be used as a base ingredient in baked goods.
GDL reverts to gluconic acid as it comes into contact with water, which interacts with sodium bicarbonate to create carbon dioxide, which improves dough volume and causes the bread to rise.
Acidifier in meat products
In meat products, glucono delta-lactone could be used as an oxidation regulator and color enhancer, particularly in dry-cured sausages that need a slow release of acid. It also acts as a preservative as it reduces the pH, which prevents the growth of bacteria. GDL can improve meat durability by lowering nitrate levels, increasing the curing process, and resulting in a more durable product with longer life.
Stabilizer of Colour
GDL will give meat products a bright color while keeping the color constant. It can also keep meat products fresh and tender while also providing a good preservative effect and reducing residual nitrosamines by reducing nitrites’ use.
In the supply of raw sausages, oxidation is needed for the coagulation of meat proteins. If GDL is applied to the ripening and curing process of sausages, it will be more effective. And since the acidification of GDL is mild, similar to other food acidulants, a third of the smokiness of citric acid, the sensory is easy to mask.